Recipe: July 4th Fun Coconut Jello Flag

June 26, 2013 · 9 comments

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Jello is much more than a sweet dessert. Of course, I’m not talking about commercial jello with all the food additives, food dyes and sugar or worse, sugar substitutes. That jello is toxic. I’m talking about the gelatin that you can use in recipes that is sourced from grassfed animals that have been humanely raised.

Gelatin

This gelatin is an important part of the daily diet because it supplies the important amino acids, proline and glycine — two amino acids that many people do not get enough of.

Gelatin is made from the bones and skins of animals and it contains collagen, which is a component of the connective tissue of animals and humans. This connective tissue is what holds your bones together in the form of tendons and ligaments and it is also part of the mucous membrane layer of the intestinal lining.

Collagen

Collagen is part of our very makeup. When the nutrition of a person is not supporting collagen, many digestive and joint problems can appear. Therefore, it is very important to supply your body with collagen in as natural a form as possible.

The best way to do this is with bone broths, as the collagen and gelatin from the bones will be present in the broth in a very easy form for the body to assimilate. Sadly, most people do not drink homemade bone broth.

Another good way to get collagen and gelatin into your diet is by using gelatin from grassfed cows in recipes. This recipe is a fun way to get some gelatin into a meal along with other good foods like coconut milk and berries.

This is a fun dessert to make with the kids for the holiday weekend. Little do they know that it is also a way to get some important gelatin into their growing bodies.

Coconut Jello Flag

Ingredients

Equipment

Instructions

  1. Heat the coconut milk and 3/4 cup water gently in a 2 quart pot until it is smooth and a little warm
  2. As the milk is heating, lightly sprinkle the gelatin over the coconut milk and constantly whisk it in
  3. Add in the vanilla and stevia and keep stirring until all the gelatin is combined
  4. Pour the milk into the pie pan — if there are lumps of the gelatin use a sieve to strain it when pouring it in
  5. Place the pan carefully in the refrigerator for 12 – 15 minutes until it starts to thicken
  6. Remove from refrigerator and place the berries in a decorative pattern in the thickened milk
  7. Place back into the refrigerator for 2 hours to fully set before serving

Prep Time: 10 minutes
Cook Time: several minutes
Cool Time: 2 Hours

Shared at: Thank Your Body Thursday, Tasty Traditions, Gluten Free Friday, Foodie Friday, Slightly Indulgent Tuesday, Hearth & Soul Hop, Real Food Wednesday. Allergy Free Wednesday, Gluten Free Wednesday

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{ 7 comments… read them below or add one }

1 Bobbie June 27, 2013 at 8:21 pm

Hi Jill,

Is that 1/4 “tsp” of stevia? Thanks for sharing!

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2 Jill June 28, 2013 at 7:11 am

Yes, 1/4 tsp. Fixed!

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3 Adelina Priddis June 28, 2013 at 6:04 pm

It looks beautiful. Thanks for sharing on Foodie Friday

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4 tracy July 1, 2013 at 3:13 pm

I made 2 batches of this. One with 3 tsp of organic cane sugar to replace the stevia and 1 with 1 tsp of organic cane sugar because of health issues for some guests. It was pretty well received by most who are conventional eaters. I personally thought some fresh whipped cream from raw milk would be just the thing to really excite me! Next time for sure. But, this was a great, healthy alternative light dessert that was perfect for our BBQ. Thank you for sharing it.

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5 Beth July 3, 2013 at 11:48 pm

Thanks for posting your sugar amounts! I’m making this tomorrow and wasn’t sure how much to add.

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6 Cindy (Vegetarian Mamma) July 1, 2013 at 4:05 pm

What a beautiful dish! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Hope you enjoyed the last two week’s of giveaways!

Cindy from vegetarianmamma.com

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7 April @ The 21st Century Housewife July 8, 2013 at 4:54 pm

What a beautiful dessert, perfect for The 4th of July – delicious and good for you too! I like that you have been able to use such wholesome ingredients. Thank you for sharing it with us at Hearth and Soul. I’ll be featuring it in my post tomorrow :)

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